Buttery biscuits (cookies)

These are a bit like a crispier shortbread. I used a recipe from QUEENKETO website for sable breton biscuits but substituted ultra fine fibre flour as I find biscuits made with almond flour are a bit too soft, more like american cookies. The QUEENKETO website is very good at explaining how mixing sweetners avoids the cooling effect of erythritol and it does seem to work, I added just a little inulin as I know it works. She uses pure stevia powder but I only had the liquid drops so do substitute pure stevia powder if you have that instead.

Makes about 9 to 10 biscuits using a 6 cm cutter

50g unsalted butter

1 large egg yolk

40g erythritol

half a pipette of stevia drops

Pinch of inulin (optional)

½ tsp vanilla extract

20g fine coconut flour

40g ultra fine fibre flour

Instructions

1. Cream butter with sweeteners and vanilla extract until light and pale in colour. Need to mix for at least 5 minutes in a stand mixer or with an electric whisk

2. Incorporate egg yolk, then flours.

3. Without overworking the dough, shape it into a ball, flatten and wrap in cling film; refrigerate for 1 hour.

4. Once chilled, unwrap the dough and roll it out to 5mm and cut desired shapes, reworking the dough until you've used it all up.

5. Place the biscuits on an oven tray lined with non-stick baking paper and chill for 20 minutes, then bake in pre-heated oven at 160°C fan Gas mark 3 for about 10 minutes, until they start browning around the edges. (I forgot to chill them and they seemed to be OK).

6. Allow the biscuits to cool thoroughly before handling.